Spicy Chickpea Stew
1 cup cooked chickpeas
19 oz can diced tomatoes with chili peppers
1 clove garlic, minced
half an onion, diced
1 cup mushrooms, sliced
half a zuchinni, diced
1 medium carrot, sliced
one cup chopped kale (optional)
14 cup cider vinegar
1 teaspoon oil
1 teaspoon each, bay leaves, cumin, cayenne (or less)
In a medium suace pan over mediumhigh heat, saute onion and garlic in the oil. Cook unitl onions are translucent, add carrots cook for 3 min. Add zuchini and mushrooms. You may need to add about 14-12 cup of veg stock or water if the veggies start to stick. Keep stirring for a couple of minutes. Add tomatoes and chickpeas, vinegar and herbsspices(I also added about 14 cup raisins at this point). Turn to low-medium heat and add kale. Stir for a couple more minutes, then turn to low heat and allow to simmer for awhile. I let it simmer for about 1 hour so it will thicken, but you probably could let it simmer for a shorter period of time.
Serving suggestions: Place three tortilla shells in the oven in a bowl for about 10-15 minutes at 350 degrees. Serve the stew in the bowl and when you finish the stew eat the tortilla bowl!